Soup, vegetable beef, ready-to-serve, Calorie-reduced

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Priority	Nutrient
92800	-	Water
2090	-	Protein
830	-	ASH, TOTAL
800	-	Fiber, total dietary
480	-	Total lipid (fat)
320	-	Sucrose
267	-	Potassium, K
202	-	Sodium, Na
201	-	FATTY ACIDS, SATURATED, TOTAL
200	-	Fructose
181	-	Fatty acids, total monounsaturated
158	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
112	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
100	-	Glucose (dextrose)
64	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
46	-	FATTY ACIDS, POLYUNSATURATED, TOTAL
35	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
31	-	Phosphorus, P
15	-	Calcium, Ca
13	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
13	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8	-	Magnesium, Mg
7	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
6	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
5	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1.63	-	Cholesterol
0.63	-	Iron, Fe
0.528	-	Niacin
0.26	-	Zinc, Zn
0.05	-	Manganese, Mn
0.026	-	Copper, Cu
0.025	-	Vitamin B-6
0.017	-	Riboflavin
0.006	-	Folic acid
0.0009	-	Selenium, Se
7.5E-05	-	Vitamin B-12